A dual purpose apple raised by Miss E Balding, of Upwell, Wisbech, Cambridgeshire before 1914 from a Worcester Pearmain cross. Introduced in 1928 by W Hunter, of Wisbech. Used early it cooks to a brisk bright yellow puree while late apples make smooth dessert apples.
A yellow Cambridgeshire cooking apple developed before 1883 and introduced by Wood and Ingram of Huntingdon.
An old-fashioned recipe. Bacon, onions and apples are the traditional filling and the pie was originally made round harvest time to feed the hungry workers. People say they don't know how it got its name, but I fidgeted constantly as I ate mine, as the pie has no base and collapses into your hands as you eat it.
Different berries, including wild cranberry, the small blue-black fruit of a plant similar to the American blueberry but found commonly in northern Europe. These have more flavour than blueberries and are smaller, but are otherwise very similar, with the same silvery bloom. They are good for pies and jams (US: jellies). They are known by many names including bilberry, blaeberry, whinberry and whortleberry.
A hush puppy is a sort of fritter which seems to have originated with the men of the Southern States who went hunting and fishing. At the end of the expedition they would sit around a fire and fry up some catfish, dredging it in cornmeal first. This cornmeal was then rolled into balls with some chopped onion and milk and fried in the remains of the fat used for the fish. The leftovers were tossed to the dogs to hush them up.
A name for Mère de Ménage, a variety of large deep red flushed blushed cooking apple known sine the late 1600s and known by many names throughout Europe. It cooks to a purée so is good for sauces and charlottes. This late-season variety is harvested from early October in South-East England and is at is best from November to February.
